Jeera (Cumin) Rice

Ingredients

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Water

  Plain, clean water

  1 ¾ cup or 414g

Directions

1. Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

Similar Foods

• Cumin-Scented Herbed Rice
• Mexican Skillet Casserole
• Yellow Jasmine Rice
• Arroz con Tempeh
• Moroccan Pumpkin and Chickpea Stew
• Pressure Cooker Chicken and Rice